KITCHEN APPLIANCE EXPERT

How to correctly use eggbeater:
When the whisk continuously for a period of time (3-5 minutes) after heating, please rest assured that this is a normal phenomenon, be sure to let it rest to use on the line, the mixer will like this; we must pay attention to the correct use of the method can extend the life of the machine.
Butter and egg send sent:
Many people think that butter sent a "abstract", do not know to what extent should be sent. In fact, butter sent than sent protein or egg also much simpler.
Beat butter, usually in the following situations: Pound Cake (butter cake / Butter Cake), emulsification making muffin, making butter cookies (such as cookies) etc.. And sent the process is the same: butter, add sugar, salt and began to kill - sub sub join the egg to send.
That sent the principle of butter, solid fats. Hit can be wrapped into the air, similar to the egg sent, constantly whipping process, butter volume becomes more and more loose, filled with tiny pores are numerous. Softened butter with sugar or sugar, salt (if the formula milk powder can also be added in this step), and then use the mixer beat until completely mixed, sugar and butter.
TIPS1 put the butter into small pieces to make it can soften the more rapid.
Butter to soften, but pay attention not to melt into liquid, because only the solid fats have characteristics of package into the air. It's quite simple: if you take the liquid vegetable oil were sent home, will find that it is how to fight not hair. It's quite simple: if you take the liquid vegetable oil were sent home, will find that it is how to fight not hair.
TIPS2 butter softening have several ways 1, the conventional method is put in room temperature to let it slowly softening, softening time according to how much butter, at room temperature level and different (if butter is placed in the freezer, the time is longer). If it is winter room temperature is low, may not be able to use this method to make butter.
If it is winter room temperature is low, may not be able to use this method to make butter.
2, will the butter into the microwave for a few seconds. Also according to how much time, butter butter out of the fridge temperature itself time and different.
Can a few seconds seconds to heat, have a look at the degree of softening, butter. Can a few seconds seconds to heat, have a look at the degree of softening, butter. This method is very fast, the disadvantage is not easy to control, easy to heat over. Once the butter is melted into liquid, it must be placed in the refrigerator and let it re solidification can use. 3, the butter water heating to dissolve completely, then placed in the refrigerator freezer 5 minutes, making butter restart frozen solid, time is very soft, taken out of use.
3, the butter water heating to dissolve completely, then placed in the refrigerator freezer 5 minutes, making butter restart frozen solid, time is very soft, taken out of use. Advantages of the same short time consuming, but also not easy to control, accidentally frozen over, will waste all the previous efforts. Meanwhile, the melted butter must not be heated in the fire directly to melt, water dissolves.
IPS3 butter softening degree. Butter soften to at least can easily poke into a finger level. Butter if too hard, not only sent when the resistance is large, and will beat the butter into the egg bowl. When the butter is soft state, and no liquid into it, the most easy to pass (Figure 3), but the state is not stable, the winter can be softened butter to this extent, if summer is easy to become too soft, not recommended.
TIPS4 a lot of people think, it must first be sent a little butter, can add sugar to send. In fact, this is not necessary, sugar can be at the beginning of the butter, spend. But if the amount of sugars more (more than the weight of the butter), can be more than two times, or difficult to mix evenly.
Eggbeater low-speed sent to the butter and sugar is completely mixed, can put the mixer speed to high speed, beat 3-5 minutes. The butter will gradually become loose, light, volume slightly larger, the color will be slightly shallow (the difference between figure 8 and Figure 6).
TIPS1 if the material is used in the fine sugar instead of sugar, when the butter sent after, there will still be more sugar butter grains not melt, this is normal, do not need to pursue the sugar to melt completely, it is very difficult, and will be sent over butter.
The use of the TIPS2 is much beautiful fresh animal grease, the color of the relatively shallow, if other brands of butter, the overall color should be darker than the step chart.
Butter sent, formula in accordance with the requirements to join the egg. It should be noted, in principle to join the egg must be divided, each time to thoroughly stir until butter, egg and complete fusion can be added next time. In general, egg three times to join it. Figure 10-12 are respectively the first, second times, third times into the egg case.
TIPS1 egg sub sub join, is to thoroughly and butter emulsion, so that there is no oil egg separation, get slippery delicate egg butter mixture.
TIPS2 when the egg components using a very small recipe (less than the weight of the butter 1/3), can be added to egg, not oil egg separation.
TIPS1 cream the butter, the best use of the proper size mixing bowl, do not use too much, sent up is not convenient.
If TIPS2 is sent a little butter, more recommended by the manual whisk to beat, electric whisk easily cause splash.
TIPS3 butter is not sent as long as possible. If you bake a cake, excessive sent will cause the baked cake collapse; bake cookies, cookies sent will lead to excessive high ductility, baked biscuit shape not beautiful, if it is not easy to keep flowers cookies.